Aussiedistiller, Home Distilling, Moonshine, Home Brew

Yes, Thanks Ezi, I think that's what we ran at too. 3L/Kg. We stirred every 15min and only mashed for the hour. Might give it an afternoon next time, we have certainly left sugars behind by the sounds of it.

I followed bluc’s advice and stirred the soft out of it and then left it.
It was a warm night so we lost no temp at all (~3C only) so it did that without any assistance!

Sweet. So many ways to skin a cat lol

bluc wrote:Never heard of them used for that :think:

Sam's obviously working in the machining trade. we use refractrometers to measure the ph of machine coolant.

Yea the gravity of coolant. Missed that post in this thread..doubleuj pointed me in that direction a while back in this thread..

Here we go again
14kg barret burston
3l/kg mash thickness
64 rest temp 5ish hours
Strike water heating now :handgestures-thumbupleft:

Awesome! Should video your efforts... :D

Good luck!

EziTasting wrote:Awesome! Should video your efforts... :D

Good luck!

Nah theres a million all grain brewing videos..

bluc wrote:

EziTasting wrote:Awesome! Should video your efforts... :D

Good luck!

Nah theres a million all grain brewing videos..

:laughing-rolling: but they’re not your videos... :teasing-neener:

Lol :D Sparging slowly bout third way through :whistle:

Lot 4
14kg barret burston
3l/kg mash thickness
Strike temp 70c mash temp 64.5
Rest 5 hours
Stirred at 3h point. temp 64. 12.30 temp 61.5 gravity 1.082(1.070 57.4c) stable at 1.082. Sparging started 1pm sparge water temp 75c. 18l sparge water 90mins sparge time.. sg 1.069(16.9brix) 72% effeciency(wahoo). ..

Now for the cleanup :sad:

Noice!

Left out final volume was 45l. Will stick to 45l final volume and 3l/kg from now on.

Nice going!

What yeast are you using?

Safspirit malt. I accidentally used the burbon yeast last time. Didnt notice anything bad about it when doing cuts it also finished lower than previous ones... i may invest in some of that finishing yeast doc was talking about. See if I can get all my ferments dry.. makes fair difference if can get them to finish at 1.000 rather than 1.020.. out of the three I have finished funny how least effecient mash produced the most hearts spirit :-B

Doesn’t that also diminish the flavour?!?

Have had mine sitting inside the kitchen (my wife is very understanding - this time) haven’t been game to test it’s gravity as yet... wondering if NOW I need to add an aquarium heater to keep the wash in the right temp range...?!?

A heater in northern wa :scared-eek: i gather your place is airconditioned.. i havnt even thought about temp control yet. Its just in a tin shed and at the mercy of mother nature.. if you have the means go for it I reakon. What yeast you using?

Lol, my poor poor children are melting ... perhaps I should take them with me when I deliver the Neverfail water bottles during our 40+ degree days... to toughen them up a little, hence the AC is on very cold.

But I’m thinking I can better control the ferment like this!

bluc wrote:Lot 4
14kg barret burston
3l/kg mash thickness
Strike temp 70c mash temp 64.5
Rest 5 hours
Stirred at 3h point. temp 64. 12.30 temp 61.5 gravity 1.082(1.070 57.4c) stable at 1.082. Sparging started 1pm sparge water temp 75c. 18l sparge water 90mins sparge time.. sg 1.069(16.9brix) 72% effeciency(wahoo). ..

Now for the cleanup :sad:

Well done. Got to be happy with that :handgestures-thumbupleft:
I mashed for 4 hours last night at 4.75 litres/kg :scared-eek:
Ended up with 49 litres at 1.052 just a tad more than last time.
Bubbler is now leak free and can’t wait to run this puppy

How many kilos of grain markus :-B